This spreadsheet is created and maintained by Dragyn. You can /chat him in game if you have any suggestions or questions about it or post a question in the FAQ down below. The spreadsheet is based off of an old beer spreadsheet from T1 but has changed quite a bit since then. (Anyone know who wrote the original?)
This spreadsheet is designed to predict recipes for single yeast sealed beers. The idea is to seal the beer at the apropriate time for the location to isolate only the yeast you are working with in the kettle with no other microbes. See the Multiple Yeasts question below for more information about using the spreadsheet with "no seals" and multiple yeasts.
This spreadsheet is not 100% accurate, but is probably close to 98% accurate. The more "extreme" the recipe, or the closer you are to the borderline between two things, the better the chance of the spreadsheet not predicting correctly.
This spreadsheet DOES predict alcohol and potency, dry/sweet, brown/black, fruity/spicy, and hint/noticable/bold amounts of flavors, along with all the various other numeric stats.
This spreadsheet does NOT predict "Muddled Flavors". Muddled flavors seems to have strange rules about how it is determined. I'm working on an accurate predictor for muddled flavors for the next version.
This spreadsheet does NOT predict which flavor(s) will be visible if you have some at stronger levels than others. For example a Bold Honey will usually overwhelm a Noticable Barley flavor so that you cannot taste the barley at all. In some instances however you can taste both flavors. I'm working on an accurate predictor for overriding flavors for the next version.
This spreadsheet does NOT predict Sour Beer, which is caused by Lactic acids (L### microbes). If you are doing no seal beers you may run into this. If you can figure it out mathematically, contact Dragyn.
If you have questions or problems with using a spreadsheet, you can post them here.
Place Questions Here
If there are stats missing from the yeast, the spreadsheet may generate errors trying to do calculations. In order to use the yeast you will need to fill in bogus numbers for the missing stats. Vitamin Floor you can try numbers like 0, 100, or 200. Vitamin consumption is usually like .2 or .5. Banana flavor is typically low like .015. Without the real statistics, the calculations may not be accurate. The best solution is to calculate the correct values for the missing stats yourself. If you need help doing that, take a look at the question further down about how to calculate stats. If you do calculate missing statistics please update the Yeasts Table. That's where I pull the data in the spreadsheet from.:
No one so far has figured out exactly how yeasts will combine together. It seems to be based on the times when each yeast enters the kettle. However, you can still use the spreadsheet to predict recipes for no seal or multiple yeast beers. What you need to do is calculate all of the stats for the no seal or multiple yeasts as if it was just a single yeast. So for example if you have Y26 (Potent Cherry) and Y3 (Very Potent) you can calculate all the statistics like you would for a single yeast, but using the combination of yeasts. Its possible from this example that you could get a Very Potent Cherry. But another location with Y26 and Y3 may have different stats. If you do calculate your own values for custom combinations, you can put them down below the yeasts section on the Yeasts sheet. If you need help calculating values, see the previous question.:
The time column is the time that the ingredient is added. 1180 is used to represent the beginning to give you 10 seconds to put the ingredients in. 20 is used to represent adding at the end and gives you enough time to put the ingredients in. Being 10-20 seconds off will usually not effect a recipe much, but for calculating yeast stats you want to be as precise as possible with the timing.:
Burnt Malt added at the end provides the same stats as added at the beginning except that it has much less color when added at the end. Since Burnt Malt is mainly used for providing color, its not really useful to add it at the end when it provides less color.:
Here's the basics.. If you do calculate missing statistics please update the Yeasts Table. That's where I pull the data in the spreadsheet from.:
Banana flavor is one of the easiest to calculate. You just need to make a maximum alcohol beer, and take the amount of banana and divide by the amount of alcohol to find the banana statistic.:
Vitamin consumption is almost the same thing, except the ingredients put into the beer determine the vitamins. This works best again with a max alcohol beer. Use the spreadsheet and look at the Beer Start: line to see how many vitamins were present at the start. Subtract from this the number of vitamins left in the beer that were unused, and you have the amount of vitamins consumed to make alcohol. Divide this number by the alcohol and you have the amount of vitamins consumed per point of alcohol or the vitamin consumption statistic. Timing is very important when calculating the vitamin consumption, make sure to adjust the Time column in the spreadsheet to match the exact second you add the ingredient(s).:
To calculate the Vitamin floor, it needs to have enough vitamins to produce some alcohol, but not so many vitamins that it produces maximum alcohol. You need to have enough glucose/maltose to get max alcohol, but not actually enough vitamins. So for example when working with a potent yeast that makes 1000 alcohol you could try adding 120 honey at the beginning. This gives it plenty of glucose (1200) to make 1000 alcohol, but only gives it 101 vitamins to fuel that glucose -> alcohol transformation. If this test showed there were 40 vitamins left in the final beer, but plenty of glucose leftover and not maximum alcohol, then you would know the vitamin floor is 40. Thats the lowest the vitamins will get used up to. If that test came out with 101 vitamins left and no alcohol (soup) then you would know the vitamin floor was greater than 101 because none of the vitamins got used. So then you could try say 80 honey at the start, and 30 honey at the end which makes about 206 vitamins (and would most likely show the vitamin floor if it was between 102-205).:
Treat Orange, Date, Cherry, Nutmeg, Cinnamon, and Nasty the same way as Banana.
I believe there is a component to Honey like that of Orange, Date, Cherry etcetera, but it is generally fairly small. You can calculate it by making two brews using the exact same honey amounts and timing, but varying the vitamins (by adding/removing barley) to change the alcohol levels. (higher honey value - lower honey value) / (higher alcohol value - lower alcohol value) = the honey component. Or it SHOULD work like that, if you can add the ingredients really close to the right times.
Currently I am providing 4 different spreadsheet formats. Make sure that you download the version of the spreadsheet that will work with your spreadsheet software. If you do not have spreadsheet software, I highly recommend http://www.OpenOffice.org which is free to use for personal use. If you have trouble saving these files, (for example, if it opens up in your web browser) try right clicking the link, doing save as, choose a name, and then open the file directly after its done saving.
| Name | Creator | Date | Size | Description |
|---|---|---|---|---|
| BeerCalcMSworksFrenchVersion | kaayru | December 21, 2005 6:21 pm | 22528 | Microsoft Works vesrion (french version) |
| BeerCalc_1.0.ods | Dragyn | March 21, 2005 2:39 am | 22265 | OpenOffice.org 2 version of Beer Calc Spreadsheet |
| BeerCalc_1.0.sxc | Dragyn | March 21, 2005 2:40 am | 21825 | OpenOffic.org 1.0/1.1 version of Beer Calc Spreadsheet |
| BeerCalc_1.0.xls | Dragyn | March 21, 2005 2:40 am | 34304 | Microsoft Excel version of Beer Calc Spreadsheet |
| BeerCalc_MSWorks_1.0.zip | Dragyn | March 21, 2005 2:40 am | 12890 | Microsoft Works version of Beer Calc Spreadsheet |